Refreshing Aperitif

1 x 15oz. tin crushed pineapple
1 x 15oz. tin grapefruit juice (unsweetened)

Method: Mix together in plastic container and freeze. Next day, break up with fork and refreeze. Spoon into small comport, pour 1 teaspoon Crème de Menthe over top and place red cherry on top.

Source: contributed by Mrs. P. Adam in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

Source: contributed by M. McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Jellied Pea Salad

1 large dspn finely chopped mint leaves, mixed with one packet of green lemon jelly crystals. Add 2 cups boiling water, stir until dissolved, then pour whole mixture over 1 lb frozen peas; leave to set.

Source: contributed by Mrs. T. Chidwidden, Clare S.A. in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; 2nd edn, 1975; 1st edn 1968), p.74.

Hawaiian Curry (using cheap cuts of mutton, steak or chicken)

1&1/2 lb mutton, stewing steak or chicken cut into cubes
2 large white onions (ringed)
1 dsp oil or margarine
1 tbls cornflour
salt and pepper to taste
2 beef cubes (if using mutton)
1 pkt chicken noodle soup or 1 cup chicken broth
1 cup water
1 dsp coconut
1 tbls sultanas
1 dsp lemon juice
1 cup carrots (cut into straws)
1/2 lb beans (sliced)
1 dsp soy sauce
1 tin mushrooms or champignons
1 cup cooked rice
small tin pineapple pieces and juice
3 bananas sliced
1/4 lb cashew nuts (if desired)
curry to taste

Method: Heat oil in fry pan, add meat, onions, flour, salt, pepper, beef cubes, soy sauce, chicken noodle soup blended with water or chicken broth. Saute for 5 mins. Add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 mins. Stir in mushrooms, cooked rice and pineapple pieces. Add bananas and nuts just before serving.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.30.

Chicken and Coke

1 pkt French Onion soup
1 can Coke
Squeeze of Lemon Juice
Chicken Pieces
Salt and Pepper

Method: Roll chicken in French Onion soup. Season with salt and pepper. Place in frypan and pour over can of coke. Sprinkle remaining soup on top with a squeeze of lemon juice. Cook approx. 30 mins. or till chicken is tender.

Source: Oodnadatta Cookbook (1986), p.42.

Special Tuna Supper

1 7oz can drained tuna
4 gherkins, finely chopped
1 pkt. Maggi white sauce
1 small can mushrooms
1 pkt. potato crisps

Method: Combined tuna & gherkins. Place on the bottom of a greased casserole dish. Prepare the sauce as directed, pour over tuna mixture. Place mushrooms on top of sauce. Top with crumbled potato crisps. Heat thoroughly in mod. oven for 25-30 mins. Serves 4.

Source: Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.55.

Jellied Plum Pudding

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce.

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.60.

Asparagus in Salad

A tin of asparagus tips (drained) added to coleslaw or apple and celery salad gives a special flavour.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.1.

Party Cheese Ball

1 lb. Philadelphia cream cheese, softened at room temperature
1 tablespoon chopped red pepper or canned pimento
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 oz. cashew nuts, chopped
8 oz extra tasty Cracker Barrel Cheese, shredded
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
pinch cayenne pepper

Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading. Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Fruit Salad Cream

1 tin fruit salad
1 bottle cream
6 ozs marshmallows

Method: Beat cream until stiff, add fruit. Stir. Lastly add marshmallows and beat well. Place in the refrigerator until required.

Source: contributed by Mrs. E. W. Lines in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide: n.d. [late 1960s?]), p.35.

Curried Banana Salad

1 cup Kraft mayonnaise
juice one lemon
1/2 cup chopped walnuts
salt and pepper
1 cup cream
4 sliced bananas
curry powder to taste
paprika

Method: beat mayonnaise and cream together until thick, gradually add lemon juice, curry and seasonings. Then add bananas and walnuts. Arrange in serving dish and sprinkle with paprika.

Source: contributed by M. Shepherd in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.29.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Baked Tomato with Banana

Cut two large tomatoes in halves and slice a banana crosswise. Arrange banana slices on tomato halves. Brush with melted butter, sprinkle with salt and grated cheese. Place in shallow greased dish and bake in hot oven for about 20 minutes.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables(Adelaide; 1st edn, 1977), p.5.

Celery and Gherkin Tart

1 x 7" cheese pastry case
3 gherkins
3/4 cup diced celery
2 chopped hard-boiled eggs
1 dspn diced parboiled red pepper
2 oz chopped walnuts
1/2 cup mayonnaise
1/4 cup unset lemon jelly
1 tbspn chopped parsley
red and green cocktail onions

Method: chop gherkins finely, add celery, eggs, red pepper, walnuts. Fold in mayonnaise, mix well. Fill into cold pastry case, chill one hour. Add parsley to lemon jelly; when beginning to thicken, spoon gently over tart. Decorate with cocktail onions, chill until set. Cut into small wedges. Twice the quantity may be prepared, cooking pastry in Swiss roll tin. Prepared this way and cut into finger lengths, it makes a delicious cocktail party savoury.

Source: contributed by Mrs. D. Horgan, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia: 2nd edn, 1975; 1st edn 1968), p.63.

Broccoli Supreme

60g Butter
1/2 cup Cream
1 cup grated Cheese
1 bunch Broccoli
2 Onions, sliced
2 tbsn Oil
440g can Cream of Mushroom Soup

Method: Cut broccoli into flowerettes. Melt butter, saute onions and broccoli for 2-3 minutes. Add soup, cream (and salt and pepper if desired). Boil, cook for 5 minutes. Spoon into ovenproof dish. Sprinkle with cheese. Bake in moderate oven 10-12 minutes or till cheese has melted.

Source: Oodnadatta Cookbook (1986), p.18.

Beef and Peach Special

1 lb sliced beef
1 sliced onion
1 egg
2 tbspns rolled oats
1 cup cooked rice
cooked peas
fried preserved peaches
grated cheese
tomato
mushrooms

Method: Place in casserole beef, onion, rolled oats, egg, peas. Cover with sliced tomato, rice and cheese. When cooked, place halved fried peaches, filled with mushrooms, on top. Brown slightly.

Source: Contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.67.

Quick Tip - Cranberry Sauce

Lovely variation on pre-prepared sauce. Buy two jars, add one or two table spoons of lemon juice and serve in a smart bowl.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.48.

Quick Tip - Vegetables

Dissolve 1 pkt lemon jelly in 1 cup boiling water. Add 1/2 tea spoon salt, 2 tea spoons vinegar & 1 cup cold water. Chill till thick. Fold in diced red (1 cup) & green apple (1/2 cup), 3/4 cup diced celery, 1/4 cup chopped walnuts, 1/4 cup mayonnaise. Spoon into individual moulds or large ring mould, chill till firm. Unmould & serve decorated with parsley & cherry tomatoes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.53.

Savoury Salami Dip

Method: Cream together 125 gm Cream Cheese and 1/3 cup canned condensed celery soup in a bowl. Add finely chopped salami (or metwurst), 1/4 teaspoon Worcestershire Sauce and 1 teaspoon finely chopped celery. Mix well. Makes approx. 1 cup.

Source: contributed by C. Hilder in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Pineapple and Cheese Dip

225g Reduced Cream
1 cup crushed Pineapple
1/2 lb Matured Cheese
1 tbspn chopped Mint

Method: Grate cheese and add all ingredients. Mix well and chill before serving.

Source: Oodnadatta Cookbook (1986), p.36.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

Pineapple Toad-in-the-Hole

15 oz can crushed pineapple
1 lb pork sausages
8 oz SR flour
1/2 pint milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

Method: Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating until smooth batter. Turn batter into greased casserole, top with pineapple and sausages. Bake in hot oven about 45 mins. or until batter is cooked.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.34.

Tuna Surprise

Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.

Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Chinese Vegetables

15 grams butter
1 large carrot (grated)
1/4 small cabbage (finely shredded)
chopped parsley
1 medium onion (chopped)
1 parsnip (cut into small cubes)
30 grams grated cheese
salt and pepper to taste

Method: Melt butter in saucepan, add onion, brown lightly, add rest of vegetables, salt and pepper. Cover pan and cook five minutes. Add grated cheese, mix through lightly. To serve, sprinkle with finely chopped parsley.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.6.

Savoury Dip

2 chicken [stock] cubes
1 or 2 mushrooms [stock] cubes
2 eggs
1 cup milk
1 dspn cornflour
1 small white onion (chopped) or 1 onion cube
2 oz grated cheese

Method: Mix all together, & boil until thick. Varieties to add: gherkin, asparagus, tuna, celery.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st, 1974]), p.6.

Robin's Delicious Salad

4 Tomatoes
1 medium Onion
1 small Capsicum
3 slices tinned Pineapple

Method: Chop tomatoes and pineapple, thinly slice onion and separate into rings, slice capsicum. Pour 2/3 tin pineapple juice over salad, add a good slurp of oil and vinegar, 1 tspn salt. In season - add chopped cucumber, chopped celery or thinly sliced radishes.

Source: Oodnadatta Cookbook (1986), p.20.

Quick Apricot Mousse

825g apricot halves
300g carton sour cream
2 tspns gelatine

Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.

Contributed by K. Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Fish Entree

1 fillet of garfish or whiting per person
2 spears of asparagus per person
1 can cream of celery or onion soup

Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.

Contributed by Mrs. G. S. Heithersay in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.58.

Veal, Pineapple and Bacon Casserole

1&1/2 lbs veal steak
seasoned flour
4 ozs bacon
2 sliced lemons [altered by hand to "onions"]
1 15oz tin pineapple pieces (reserve liquid)
salt and pepper
1/2 cup tomato juice
1/2 cup stock

Method: Cut veal into 1" pieces and toss in seasoned flour. Place half in bottom casserole (buttered). Cover with half the bacon, parsley, onion and pineapple pieces. Season with salt and pepper. Repeat layers. Combine tomato juice, pineapple juice and stock. Pour over ingredients in casserole. Cover and bake 1&1/2 - 2 hours.

Contributed by Mrs. P. A. Smyth in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.70.

Pintadeau Sauce (for Roast Poultry or Pork)

Method: Place in saucepan:

2 tablespoons malt vinegar
2 tablespoons brown or raw sugar
2 crumbled chicken cubes
1 cup water
black pepper
peeled zest of 4 oranges and 3 lemons (use potato peeler)
1/2 cup orange juice
1/4 cup cherry brandy.

Simmer for 15 minutes and let stand for another 10 to 15 minutes. Strain and add:

grated zest of 2 small oranges and 1 lemon
1 level teaspoon Vegemite

Thicken with a little cornflour mixed with water. Add:

2 heaped tablespoons seeded raisins
1 jar drained pitted sour cherries
1 tin drained whole apricots
1 tin preserved figs
1 tablespoon brandy
thin slices of 2 large oranges blanched in boiling water and peeled

Set aside until serving time, then add 2 or 3 tablespoons of toasted almonds and enough brandy to adjust to own taste. Serve with little new potatoes and green French salad. This sauce can be prepared a day or two beforehand if wished.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.11.

Mock Duck Filling for Sandwiches

3 tomatoes well chopped
4 tbspns grated cheese (dry)
1 egg
mixed herbs
2 tbspns butter
1/2 small onion well chopped
4 tbspns breadcrumbs
cayenne pepper and salt

Method: Melt butter and cook onion, tomatoes and herbs. Add well beaten egg and cook till it thickens, then add breadcrumbs and cheese. Will keep if stored.

Contributed by L. Van Kleef in Country Cuisine (1987, reprint 1989; recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.88.

Tuna Mornay

125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna

Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.

Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna and Rice Salad

1 cup cooked rice
1 large carrot
1 small onion
1 tin peas or cooked fresh peas
1 tin chunk-style tuna

Method: Grate onion and carrot, chop tuna and mix all together. Top with grated cheese and sliced egg.

Contributed by H. McCallum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p. 20.

Rice Summer Salad

2 oz grated cheese
1 large finely grated carrot
1 small tin crushed pineapple (strained)
1/2 cup uncooked rice (boiled 12 mins.) makes 1&1/2 cups when cooked
A little onion if desired

Method: Just enough pineapple juice is added to the ingredients, to coat salad before using.

Contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p. 20.

Rice Salad

Bring 8 cups water to boil. When boiling add 1 dsp salt and 1 good cup rice. Boil rapidly for 12 mins with lid off. Then strain rice but do not rinse. Prepare 2&1/2 oz mixed nuts, 1 pkt cherries, 1 small tin crushed pineapple, strained, 1 red and 1 green pepper, 1 onion, 1 apple, 1 clove garlic crushed. Rub bowl with garlic. Put in cooled rice and other ingredients. Mix 2 tbls oil, 1 dsp vinegar, 1/2 tsp mustard, 1/4 tsp sugar. Pour over and mix together.

Contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.18.

Banana Salad

Bananas
Lemon juice
Garlic salt
Horseradish sauce
Cream
Mayonnaise

Method: sprinkle bananas with lemon juice (to prevent discolouring) and garlic salt, and mix with equal quantities of horseradish sauce, cream and mayonnaise.

Contributed by Mrs. W. Ahern, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Bihar Mission Auxiliary, Clare, S.A.; 2nd edn, 1975; 1st edn 1968), p.70.

Handy Casserole

1 chopped onion
1 diced carrot
1 diced apple
2 oz butter
1 lb mincemeat [sic]
3 tabspns flour
2 cups water (pineapple juice may be used)
2 beef cubes
1/3 cup sultanas
15 oz can pineapple pieces
juice 1/2 lemon
1&1/2 dessertspns curry powder

Method: Fry onion in butter, add vegetables and meat. Stir in curry and flour, cook 1 minute. Add water, stock cubes, pineapple, sultanas and lemon juice. Reduce heat and cook 1 hour. Freezes well in casserole or ramekins.

Contributed by M. Anderson in The Embroiderers' Recipe Book (compiled by members of The Embroiderers' Guild of South Australia Incorporated; n.d. [late 1980s?]), p.30.

Quick Mornay

1 large tin Tuna
1 tin Asparagus
1 tin Cream of Chicken Soup

Method: Mix all together and place in a casserole dish. Top with buttered breadcrumbs and grated cheese and heat through.

Source: Oodnadatta Cookbook (1986), p.36.

Chilled 'Fruity' Soup

Method: In a blender, process 440g can apricot nectar, 2 chopped green apples, one banana, a can of peeled tomatoes & a carton of sour cream or yoghurt. Decorate with cherry tomatoes & mint for a seasonal touch.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Island Tuna

185g (6oz.) macaroni shells
1 x 425g can tomato soup
1 x 425g can pineapple pieces
1/2 cup sliced green capsicum
1 x 454g can tuna (drained)

Method: Cook macaroni and drain. Heat tomato soup and juice from pineapple pieces, stirring gently until boiling. Put tuna in an oven-proof dish, spread cooked macaroni on top. Pour hot contents in saucepan over the macaroni, spreading capsicum and pineapple evenly. Cover and bake in a moderate oven for 30-35 mins. Serve with potato crisps and cooked, buttered vegetables.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia: n.d., after 1987), p.20.

Tomato Pasta Salad

2 cups cooked Shell Pasta
1 cup Cream
1 tin Tomato Soup
Garlic Salt

Method: Place all ingredients in a bowl, season to taste.

Source: Oodnadatta Cookbook (1986), p.19.

Fried Cucumber

Pare and lay in cold water for about half and hour. Cut lengthwise in slices about half an inch or less, lay in cold water for about 10 minutes longer. Drain and wipe dry. Sprinkle with salt and pepper, dredge with flour. Fry to a delicate brown in lard or butter. Probably you will find you have fried whiting.

Contributed by Mrs J. S. Pearce (Kapunda) in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.

Chinese Dinner

1 boiling fowl
1 lb lean pork
1 cup diced carrots
1 cup uncooked peas
1 small tin pineapple pieces
1 small tin mushrooms (button)
1 clove garlic
1 small tin bamboo shoots (or 1 cup celery cut in 2 in. strips lengthwise)
1 dsp soy sauce
1 dsp brandy
1 cup blanched almonds (fried and browned)

Method: Cook chicken and pork. Fry garlic in oil (or butter), add chicken, salt and pepper. Stir until light brown, add soy sauce and brandy. Add bamboo shoots (or celery), pineapple and mushrooms. Stir and cook for 3 mins. Pre-cook peas and carrots for 5 mins., then add peas and carrots plus 1 cup of stock. Put on lid and cook for 2 mins. Thicken with 1 tbls cornflour blended with a little soy sauce, add almonds. Serve with boiled rice and French salad. Cut a bunch of spring onions finely. Toss through rice whilst hot, just before serving.

Contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.25.

Pineapple Delight

Base: Heat 1 small can crushed pineapple (I drain a little juice off) with 1/3 cup sugar. Add 2 egg yolks, then add 1 tablespoon gelatine (soaked in 2 tablespoons orange and 2 tablespoons lemon juice). Stir until dissolved and cool. Whip up 2 egg whites and 1 tablespoon sugar, add to fruit mixture. Lastly add 1 mashed banana. Pour into 2 greased 11" x 11" plastic containers. Set. (I use the large cold cut keeper instead of 2 containers and that makes it higher).

Top: Whip up 1 can (14 oz.) chilled carnation milk, adding 1/4 cup sugar. Add 1 tablespoon lemon rind and 2 tablespoons lemon juice. (I do not add lemon rind). Lastly, add 1 lemon or pineapple jelly (made with 1 cup pineapple juice, then cooled). Pour over set base. Decorate with whipped cream, nuts, etc. Best made 24 hours before required.

Serves 24 persons.

Contributed by L. Wilson in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.46.

Val Mosette

(15-20 serves)

3 kg Round or Blade steak, diced
6 sticks Celery (or substitute Green Beans)
1 cup Macaroni (optional)
3 green Capsicums
2 x 450g Champignons
Salt and Pepper
3 x 450g Tomato Soup
6 Onions, sliced

Method: Combine all ingredients except macaroni and cook in casserole dishes in the oven approx. 1 hour till meat is nearly tender. Add macaroni and cook a further 30 minutes. This is delicious with initial ingredients, but more economical with macaroni.

Source: Oodnadatta Cookbook (1986), p.116.

Fish Finger Salad

1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

Quickie Casserole (for 2)

1 kg turkey wings
1 can condensed oxtail soup
1 small onion
1/2 clove garlic
Small measure sherry
Dried rosemary
1/2 teaspoon paprika
Seasoning

Method: Finely chop onion and fry in butter until soft. Add turkey and fry until lightly browned. Remove from pan. Place in casserole dish and sprinkle with a little dried rosemary. Mix the condensed soup, paprika, garlic and sherry with the remaining onion in the pan. Pour over the turkey and casserole for approx. 1 hour at 160 degrees C.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.54.

Whitebait Mousse

Line mould with asparagus, cucumber or parsley. Whip 1 cup of cream. Add 1 large tin St George's whitebait, salt, pepper and nutmeg. Dissolve small dstspn of gelatine in 2 tbspns of very hot water and 1 tbspn lemon juice. When nearly cold add to the other mixture. Mix thoroughly and pour into mould. Chill for 4 hours. Turn out and serve with crisp lettuce and asparagus. Garnish with lemon or with parsley.

Contributed by Mrs. I. S. D. Hayward in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.57.

Camouflage

1 cup Minced (Cooked) Meat
1 chopped Onion
1 teaspoon Curry Powder
Pepper and Salt

Method: Put 1 cup of milk on to boil, add 1 cup breadcrumbs and beat mixture. Mix with meat and 1 egg. Pour into pyrex or pie dish, cover with breadcrumbs (large). Put small pieces of butter on top. Bake slowly for 1/2 hour.

Source: contributed by E.Crossman in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Mornay

1 lb tin tuna
1 cup sliced celery
Pepper and salt
1 red capsicum, chopped (optional)
1 grated apple
1 large onion, sliced
1 pkt Continental Dutch curry and rice soup

Method: Fry onion, celery, apple and capsicum in 3 ozs butter. Add soup and 2&1/2 cups water. Mix well and boil 3 minutes. Add fish last. This will deep freeze well.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.32.

Salmon Meringue Tart

(May be eaten hot with vegetables, or cold with salads)

1" x 10" lightly cooked Pastry Shell
1 x 8 oz tin Salmon
1/2 pint Milk
Knob Butter
2 Eggs
1 rounded tbsp. Cornflour
Squeeze of Lemon juice
Salt and Pepper

Method: Drain salmon, remove skin and bones. Flake into a saucepan, add milk and butter, bring to boiling point. Separate eggs, blend Cornflour with the yolks and add to saucepan and cook one minute, stirring constantly. Remove from heat, season with salt, pepper and lemon juice and turn into tart shell. Beat egg whites (with small pinch cream of tartar) until stiff, cover salmon with this meringue, bake for 15 minutes at 375 deg. When cooked sprinkle with chopped parsley and grated cheese.

Source: contributed by Mrs. M. Horgan in The Lunchbox: A Selection of Tried Recipes (Clare: Bihar Mission Auxiliary. 2nd edn, 1975; 1st edn 1968), p.64.

Jellied Wine Grapes

1 pkt. lemon jelly crystals
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes

Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.116.

Chicken Hawaiin [sic]

2&1/2 - 3 lb cooked chicken, cubed
salt and pepper
1/2 cup flour
1/2 cup butter/margarine
1 onion sliced
1/2 level tspn ginger
2 chicken cubes
2 cups hot water
1&1/2 cups evaporated milk
1 small can pineapple pieces
1 medium can sliced mushrooms or cubed ham
3 cups cooked rice

Method: Fry onions in butter, remove. Stir in seasoned flour and ginger. Dissolve chicken cube in water, stir into above then add milk. Cook stirring constantly until thickened. Add a little pineapple syrup if required. Place rice in buttered casserole, arrange chicken pieces, pineapple pieces and mushrooms/ham. Pour over sauce. Heat in oven to serve.

Source: contributed by Y.Correll in Country Cuisine (1987, reprint 1989 -- recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.17.

Sweet and Sour Tuna

1 cup pineapple pieces
1/2 cup pineapple syrup
1 dsp margarine
1 chicken soup cube
3/4 cup boiling water
1 tbls cornflour
1 tsp sugar
1 can solid tuna
1/4 cup cold water
1 tbls soya sauce
1 tbls vinegar
pinch pepper

Method: Melt margarine. Add drained pineapple and cook 3 mins. Add pineapple syrup. Cover and simmer 10 mins. Dissolve soup cube in boiling water and add to pan. Stir in cornflour blended with cold water. Add soya sauce, sugar, vinegar and pepper. Cook till thick, stirring constantly. Drain tuna, flake with fork and fold in gently. Simmer till hot. Serve hot with macaroni, rice or spaghetti.

Source: contributed by D.Anderson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.40.

Horseradish (& Mock Horseradish) Sauce

Wash well and scrape 1/2 kg horseradish and put through a mincer. Add 1 tin sweetened condensed milk, pepper, salt and mustard to taste and about one cup of vinegar.

Mock Horseradish Sauce: A white turnip scraped and mixed with a little mustard, vinegar and milk is an excellent substitute for horseradish sauce.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide. 1st edn, 1977), p.10.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and bread crumbs and fry in boiling fat.

Source: contributed by Mrs Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

Tomato & Crab Soup

1 can Tomato Soup
2 tablespoons Onion Flakes
1 can crab meat

Method: Make soup as directed on can, add onion flakes and crab meat. When serving, add a spoon of cream and a sprinkle of parsley.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.15.

Curried Sausage Casserole

Method: 3/4 kg sausages boiled in water (get rid of excess fat), various vegetables (including onion). Mix Dutch Curry and Rice Soup in 1/2 quantity of water and pour over ingredients. Bake in moderate oven 1 hour.

Source: Flinders Favourites (1996).

Mint Julep

4 tablespoons grated pineapple
2 drops essence of peppermint
1 cup orange juice
1 cup lemon juice
1 cup grape juice
3 cups water
1 cup sugar

Method: mix thoroughly, chill and garnish with a sprig of mint.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998).

Potato Bake

Slice and peel potatoes, place in layers in casserole dish and pour 1 tin of any of the following soups over - Cream of Celery, Cream of Chicken, Cream of Mushroom. Cook in mod. oven for 1 hour (do not add water to soup).

Source: Oodnadatta Cookbook (1986), p.11.

Nuts and Bolts

500g Nutrigrain
500g Peanuts
1 packet Cream of Chicken Soup
1 packet French Onion Soup
3 teaspoons Curry Powder
Half cup oil

Method: Mix all ingredients together well. Store in an airtight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.3.

Savoury Brains Mornay

3 sets sheep's brains
3 tablespoons butter
1&1/2 cups milk
2 onions sliced
3 tablespoons curry powder
2 tablespoons cornflour

Method: Soak sheep's brains overnight in salt water. Drain and reserve any skin and membrane. Simmer with onions for 30 minutes. Drain, mash and set aside. Melt butter over a slow heat; add curry powder and cornflour mixed with milk slowly to make a thick creamy consistency. Add mashed brain and onion; stir over heat until well mixed. Season with salt and add more curry powder if desired. The flavour is enhanced if stood overnight. Delicious served hot as a mornay, with a side salad. May also be served as a breakfast dish with hot triangles buttered toast and parsley. Makes very tasty sandwiches served cold with lettuce.

Source: contributed by Y.Arthur in The Orroroo Show Cook Book (The Orroroo Agricultural & Horticultural Society Inc.; first edition, 2000), p.21.

Salmon Mornay

(20-25 serves)

2 x 450g tins Salmon or Tuna, drained and flaked
1 x 450g tins Sweetcorn, drained
3 x 440g tins Spaghetti in Tomato Sauce
9 tbspns Margarine
2 litres Milk
3 medium Onions
9 tbspns Plain Flour
500g grated Cheese
Lawry’s Bacon & Onion Seasoning

Method: Melt butter in a large pan and gently cook chopped onion till golden but not completely soft. Add flour and stir well then gradually add milk, stirring constantly till a smooth sauce is formed. Add 1/2 the cheese and stir till cheese melts. Add fish, corn and spaghetti (which has been chopped with a knife), mix well and pour into casserole dishes. Top with remaining cheese and sprinkle with bacon and onion seasoning. Place in hot oven till cheese melts and bubbles. Tastes nicer the next day.

Source: Oodnadatta Cookbook (1986), p.112.

Passionfruit Mousse

1 pkt pineapple jelly
1 tin passionfruit pulp
300ml cream

Method: Dissolve jelly with 1 cup of boiling water, add 3/4 tin of pulp. Chill until almost set. Whip cream and add to jelly. Set in glass bowl. Decorate with whipped cream and reserved pulp.

Source: contributed by D.Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Steak Delight

1/2 cup Golden Circle crushed pineapple
1/4 tsp salt
pepper
4 medium sized tomatoes
crushed cornflakes
butter

Method: Wash tomatoes, cut in halves and scoop out the centres. Sprinkle with salt, pepper and a little sugar. Grill for 2 mins. on each side. Fill with pineapple, top with cornflakes, and dot with butter. Place under the griller until butter melts. Serve hot with grilled steak, roast veal or pork, and arrange around the meat garnished with parsley.

Source: contributed by L.Finlay in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.19.

Surprise Mornay

1 small tin Tuna
1 large tin Celery soup
1/2 cup White Vinegar
2 cups cooked Rice
1 cup cooked Peas
1 cup diced Pineapple - well drained
1 pint White Sauce

Method: Mix all together and place in ovenproof dish. Heat through in oven.

Source: Oodnadatta Cookbook (1986), p.42.

Call It What You Like

1 packet (small) marshmallows
Pineapple pieces
1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.

Tropical Tuna Casserole

1 large can Tuna drained
3 Tomatoes, peeled and chopped
1 large can Cream of Chicken or Celery Soup
1 medium can Crushed Pineapple, drained
1 small can Mushrooms
1 cup crushed Potato Chips
1 cup frozen Peas
250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Stuffed Tuna Loaf

1 small can tuna drained
1 onion, finely diced
3 oz cheddar cheese grated
3-4 gherkins chopped
2 tspns curry powder
mayonnaise
1 french stick cut lengthways hollowed out and buttered
salt and pepper

Method: Combine first 6 ingredients and add enough mayonnaise to bind them together. Spoon this mixture into the French stick. Wrap in foil and bake in moderate oven for 15 minutes until heated through. Remove foil and slice to serve.

Source: contributed by L.Wilson in Country Cuisine (1987, reprint 1989), being recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.16.

Rabbit in Apricot Nectar

1 Rabbit
1 tin Apricot Nectar
1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (1986), p.129.

Potato and Pineapple Rings

2 cups mashed potatoes
6 pineapple rings
240 grams finely chopped cooked ham
1 egg
3 tablespoons finely chopped onion
salt and pepper to taste.

Method: Mix together the potato, ham, onion, egg and seasoning. Form into mounds on pineapple rings, place in baking dish with a little butter. Bake in moderate oven for 1/2 hour. Serve hot with steak or pork.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.5.

Sunshine Dip

1 & 1/4 cups sour cream
1 pkt. French Onion soup
1 cup drained apricot halves

Method: Blend sour cream and soup together. Press apricot halves through sieve and mix into cream and soup. Chill for 1/2 hour before serving. Serve with dry biscuits, carrot sticks or pieces of celery.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.11.

Sweet and Sour Frankfurt Mornay

1 pkt Cocktail Frankfurts

1 pkt Brown Onion Sauce

1 small tin Pineapple pieces

3 slices Bacon

1 cup cooked Peas

1 cup cooked Carrots

Method: Fry bacon and frankfurts, add onion sauce with pineapple juice, pineapple, peas and carrots. Simmer 15 minutes. May need a little more water.

Source: Oodnadatta Cookbook (1986), p.36.

Plum Soup

4 kg small plums
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace

Method: Stone plums and stew gently in large pan with lemonade and wine. When cooked add mace. Allow to cool, then puree. Add more lemonade if thinner consistency desired. Refrigerate. N.B. Leftover soup is delicious if set into firm jelly, chopped into pieces and served with vegetable salad.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Asparagus Rolls Supreme

Sliced bread
10 oz can of asparagus spears
Butter
Parsley springs

Sauce:
10 oz can cream of chicken [soup]
1/2 cup evaporated milk

Method: Cut crusts from bread, place spear of asparagus on each slice, roll up tightly & secure with wooden cocktail sticks. Brush rolls lightly with butter (softened or melted), place on baking-tray & bake in hot oven for about 10 mins or until lightly browned, but not baked hard. Sauce: Heat soup in small saucepan, add milk, & stir constantly until boiling. Simmer for 1 minute, add salt & pepper to taste. To serve, place rolls on heated serving-dish & remove cocktail sticks, pour sauce over rolls, garnish with parsley. Serve hot. Serves 6.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda. Reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.1.

Pineapple and Carrot Salad

1 pkt Lemon or Orange Jelly Crystals
2 tablespoons Vinegar
1 small tin Crushed Pineapple (both fruit and juice)
1 cup boiling Water
1/2 teaspoon mustard
1 cup grated Carrot

Method: Dissolve jelly in boiling water, add salt and mustard, then carrot, pineapple and juice. Stir and let set. A dessertspoon of gelatine helps to make it firmer.

Source: contributed by E. Sanders, C. Hilder & H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition,1996).

Tuna Mornay

2 cups Water
1 & 1/4 cups Milk
2 tbspns Butter
1/4 cup Chutney
8 oz Tuna or Salmon
1 Onion
1 pkt Chicken Noodle Soup
1 tspn Curry Powder
1 cup cooked Rice
1 tin Pineapple pieces
2 tbspns Cornflour
Cheese, grated

Method: Make soup using 2 cups water. Add milk, butter, curry powder, chutney and tuna. Grate onion and add to mixture. Mix well and bring to boil. Thicken with cornflour and add rice and pineapple pieces and cheese. Peas can also be added.

Source: Oodnadatta Cookbook (1986), p.32.

Mock Fish

Method: Joint a young rabbit, and stew until tender, drain it, and make a batter with 1 egg, 1 cup of flour, 1 teaspoon baking powder, and enough milk to make a batter that will not run off the rabbit, add salt and pepper, dip meat in batter and fry in boiling fat for about 2 minutes.

Source: contributed by Mrs Peter Mayr in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.21.

Poppa's Punch

2 litres of fruit cup cordial
2 litres of orange cordial
4 litres of lemonade
4 litres of ginger ale
4 litre cask of St Tropez wine cooler
6 bottles of cheap champagne
1 bottle of sweet sherry
lots of chopped mint
lots of cucumber skin
banana slices, strawberries, etc.
1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by Valerie Griffith in Penneshaw Area School's Culinary Creations (1998).

Unusual Coleslaw

1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.